/ck/ - Food & Cooking

>>11416712
>Can you educate me on the differences between types of barbecue in the US by region?
There really isn't any real regional delineations anymore, not as much as there used to be. Yes brisket is a texas specialty, where they know it's worth it to lovingly spend 12 hours prepping it and smoking it. That's twice the time for any pork. Sausage on the menu can be regional. With or without vinegar sauce, or mustard sauce, is utterly rare outside of a few places now, where the storebought style is favored more everywhere, and must be an option on the menu, no matter what kind the chef prefers. Sweet, zesty and thick BBQ is favored more by nearly everyone.
>Which are your favorite?
Good smoke flavor with smoke rings. Nothing dry or overcooked. Nothing heavy handed overseasoned or oversauced. I like dry rubs and applying my own sauce, or I want that sauce caramelized on the meat. All regional styles are delicious, and just is a mood. I think hispanic influenced BBQ in Miami is pretty stellar and underrated american addition to choices: argentineans can do excellent skirt steak with chimmichurri, delicious variations of sausages from blood to heavily spiced smoked sausages along side your steak, pinchos, etc. Colombians do just as amazing a job as Brazilians rodizio. Having some cheese filled grilled peppers is a nice traditional side in my opinion.
Caymanian style jerk is one of the best BBQs that exists. A lime pickled onions and peppers on top, escovitch, might as well be an improved NC cider vinegar sauce, with real hot peppers, not dried flakes.